JP5042759B2 - Dried fruit - Google Patents

Description

  The present invention relates to dried fruits with improved flavor.

  Dried fruits obtained by drying fruits have been widely used as confectionery as they are, and as confectionery, raw materials for bread making, and topping materials. As a method for producing these dried fruits, there are a method of fried in oil and dried, a method of drying by a hot air drying method, a freeze drying method, a microwave drying method, and the like. For example, in the method of frying in oil, the water inside the fruit is blown out and dried by frying in oil, and bubbles can be formed inside the material by rapid heating to make a product with a good texture. It is known that it can be done. The hot air drying method is a method in which fruit is carried into a drying chamber and hot air is blown to dry the fruit, and is widely used because it can be performed at low cost. On the other hand, freeze-drying is a method of evaporating moisture in a state where fruits are rapidly dried with liquid air, etc., and has high dryness and excellent product preservation. This is a method of heating and drying by irradiation, and has an advantage that even a thick food can be efficiently dried.

  However, even if various methods are used, the dried fruit produced does not have its own color or flavor because it undergoes a process of evaporating the moisture in the fruit, such as frying in oil or using hot air. there were. Furthermore, it is a problem that the dried fruit produced becomes harder and loses its taste with time. Regardless of whether it is edible or further processed and used for cooking, Techniques for preventing hardening and maintaining flexibility have been studied. For example, a method of treating with a weak acidifying agent and then softening with an edible polyhydric alcohol humectant (Patent Document 1) and a method of immersing in a wetting agent and then treating with a reduced pressure (Patent Document 2) are known. However, in the method using a solvent such as a weak acidifying agent or a wetting agent, a process for removing the solvent is necessary, and further through this process, chemicals such as color and flavor of dried fruits are obtained. It was not possible to avoid the deterioration.

  Patent Document 3 discloses that the dried fruit is preliminarily immersed in a calcium solution and then immersed in a pectin liquid containing a high-intensity sweetener. However, in Patent Document 3, a calcium salt and pectin are reacted to the last. It is characterized in that it forms a gel and suppresses the color bleeding and aging of dried fruits on bread and cakes.

  In addition, dried fruits that are made by simmering the fruit and then dried, and those obtained by applying sugar to the dried fruits are commercially available, but their texture is hard or jelly-like.

JP-A-52-70044 JP-A-62-36162 JP 2006-34274 A

  The present invention was developed in view of such circumstances, and even when various drying processes such as frying in oil and using hot air are taken, the flavor of the fruit itself is improved without causing a heavy texture. The purpose is to provide dried fruits. Furthermore, it aims at providing the dried fruit by which the food texture became hard with time and it was suppressed that a taste falls.

  The inventors of the present invention have made extensive studies in view of the above-described problems of the prior art, and by containing sucralose, even when various drying processes such as frying with oil and using hot air are taken, they are heavy. The present invention has found that a dried fruit having an improved flavor of the fruit itself without becoming a texture, and further capable of providing a dried fruit in which the texture becomes harder with time and the taste is prevented from being lowered is provided. Was completed.

The present invention relates to a dried fruit with improved flavor having the following aspects:
Item 1. Dried fruit characterized by containing sucralose.
Item 2. Item 2. The dried fruit according to Item 1, wherein the content of sucralose relative to the dried fruit is 0.0015 to 0.15% by weight.

  According to the present invention, even when various drying processes such as frying in oil or using hot air are taken, a dried fruit having an improved flavor of the fruit itself can be provided without causing a heavy texture. Furthermore, it is possible to provide a dried fruit in which the texture is hardened over time and the taste is prevented from being lowered.

  The dried fruit with improved flavor of the present invention is characterized by containing sucralose.

  The sucralose of the present invention has a structure in which the three hydroxyl groups at the 1- and 6-positions of fructose residues and the 4-position of glucose residues in the sucrose molecule are substituted with chlorine molecules, and is about 600 times as good as sucrose. It is a high-intensity sweetener showing the sweetness of In addition, the sucralose used by this invention is commercially available, for example, the sun sweet series by San-Ei Gen FFI Co., Ltd. etc. can be mentioned.

  The content of sucralose in the dried fruit of the present invention can be appropriately adjusted depending on the sweetness required for the fruit or dried fruit to be used. Examples of the sucralose content include 0.0015 to 0.15% by weight, more preferably 0.003 to 0.07% by weight, and still more preferably 0.005 to 0.03% by weight.

  The fruit used in the present invention is not particularly limited, and various fruits can be used. Specific examples of fruits include citrus fruits (eg tangerines, oranges, grapefruits, lemons, eggplants), berries (eg strawberries, raspberries, black raspberries, blueberries, wood strawberries, cranberries), peaches, apricots, plums, plums, Banana, Pine Apple, Grape, Muscat, Apple, Pear, Melon, Kiwi Fruit, Guava, Passion Fruit, Mango, Watermelon, Cam Come, Aronia, Pear, Aloe, Plum, Sweety, La France, Prune, Arona, Acerola, Amla, Passion fruit, Dragon fruit, Sikhwaser, Noni, Cassis, Black currant (Black cassis), Durian, Acai, Acai palm, Honey dumeron, Akasuguri, Boysenberry, Cherry, Sour cherry, Marathino cherry , Feijoa, Pitanga, Mangosteen, Calamancy, Chest Tree, Luo Han Fruit, Longan, Date Palm, Luo han guo Fruit, White Heart Cherry, Pomegranate, Olive, Thorn Pear, Garcinia, Gambia, Hemp, Paradise Nuts, Jara, Lulo, Mora ( Andean blackberry), spirinina, duna riella, elderberry, spider lily, bergamot (Fantastico), echan lemon, daidaidai, ooyu, terminaria beryllica, tardin citrus, dates, white wreath, currant, dates, boysenberry, red raspberry, jackfruit, Unshu Mikan, Tachibana, Natsumikan, Amanatsu, Hassaku, Yoyokan, Ponkan, Bungtan, Kavos, Sudachi, Citron, Lime, Bergamot, Oyster, Fig, Biwa, Phosphorus, Papaya, Apricot, Pink Grapefruit, Hawthorn, Bilberry, Highbush Blueberry, Black Strawberry, Red Raspberry, Maca, Turmeric, Rukuma, Highbush Blueberry, Rabbit Eye Blueberry, Lowbush Blueberry, Winter Melon, Cantaloupe, Examples include loofah, dewberry, loganberry, and youngberry. Moreover, although the fruit used by this invention can also be used as it is, Preferably the fruit processed into arbitrary shapes, such as peeling a fruit skin or cutting to a bite size, can be used. It is also possible to use only the skin or only the flesh.

  The fruit to be coated may be a raw fruit or a dried dried fruit. Here, when raw fruits are used, a drying step can be taken after coating with the coating agent of the present invention. When dry fruits that have been dried in advance are used, dried fruits are coated with the coating agent of the present invention. The desired dried fruit can be produced by coating and further passing through a drying step as necessary.

  Furthermore, the above-mentioned fruit can be subjected to a blanching treatment before the drying step, if necessary. This blanching treatment is performed for the purpose of maintaining the color of the dried fruit by inactivating the enzyme or improving the flexibility by breaking the fruit tissue. More specifically, it can be performed by immersing in water, saline, sodium bicarbonate water or the like under a temperature condition of 80 ° C. or higher and boiling for a predetermined time.

  And the dried fruit by which the flavor was improved can be prepared by making the said fruit contain sucralose. In addition, as a method of making sucralose contain in dried fruit, if sucralose is finally contained in dried fruit, it will not specifically limit, Various methods can be taken. For example, various methods such as a method of spraying sucralose as a powder onto a fruit, a method of spraying a solution containing sucralose onto a fruit, a method of immersing in a solution containing sucralose can be exemplified.

  In addition, the dried fruit of the present invention may contain other sugars and high-intensity sweeteners together with sucralose. As the saccharide, various saccharides can be used as long as the effects of the present invention are not impaired. Specific examples of these carbohydrates include sugar, fructose, glucose, lactose, starch syrup, reduced starch syrup, fructose glucose liquid sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide. , Xylooligosaccharides, gentio-oligosaccharides, nigerooligosaccharides, thede-oligosaccharides, soybean oligosaccharides, etc., trehalose, sugar alcohols (maltitol, erythritol, sorbitol, paratinite, xylitol, lactitol, etc.), sugars such as sugar-linked syrup (coupling sugar) Quality can be mentioned.

  On the other hand, examples of high-intensity sweeteners include high-intensity sweeteners such as thaumatin, acesulfame potassium, alitame, aspartame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, and stevia powder. For example, when thaumatin is used in combination, the blending ratio of sucralose and thaumatin can be used in combination in a weight ratio of 5: 1 to 500: 1. Similarly, when other high-intensity sweeteners are used, the blending ratio of each high-intensity sweetener can be arbitrarily adjusted.

  The dried fruit containing the sucralose of the present invention can be produced using a normal production method. In addition, as a drying process for manufacturing a dried fruit, various methods, such as the method of fried with oil and drying, the method of drying with a hot-air drying method, a freeze-drying method, a microwave drying method, etc., can be taken.

  And in this invention, even if it is a case where various drying processes are taken by including sucralose in a dried fruit, the dried fruit with which the flavor of the fruit itself was improved can be provided, even if it takes a various drying process. It became so. Furthermore, the inclusion of sucralose has made it possible to prevent the dry fruit from becoming harder with time and preventing the taste from deteriorating.

  The prepared dried fruit of the present invention can be eaten as a confectionery as it is, but it can be added to a wide range of foods and beverages such as frozen confectionery, yogurt, jelly, confectionery and bread to enhance the flavor and nutritional value of the food and beverage Can do. Examples of these foods and beverages include ice cream containing pulp, frozen confectionery such as ice confectionery, yogurt containing pulp, jelly, pudding, bavaria, cake, gummy candy, chewing gum, Japanese and Western confectionery, cookies, butter cake, bread, It can be used for breads such as French bread and sweet bread.

  In addition, various optional components can be added to the dried fruit of the present invention within the range where the effects of the present invention are exhibited. For example, in order to adjust the pH in the syrup solution, acidulants such as citric acid, malic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, lactic acid, acetic acid, ascorbic acid and salts thereof can be added. . Furthermore, flavors, pigments, flavor modifiers, antioxidants, thickeners, vitamins, calcium such as calcium lactate and calcium gluconate as necessary, minerals such as iron, magnesium, phosphorus and potassium, etc. May be added.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”. Items marked with “*” in the text indicate that they are manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Preparation of dried fruit: Dried apple Dried apple was prepared according to the formulation shown in Table 1 and the following procedure. In addition, the dry apple of the comparative example 1 was prepared like Example 1 except adding granulated sugar so that it may become a solid content amount and sweetness comparable as the reduced starch syrup and sucralose used in Example 1.
(1) Cut one apple into 8 equal parts.
(2) Put syrup: apple = 1.5: 1 in a pan and simmer over low heat for 10 minutes.
(3) Place in a sealed container and store overnight (15-16 hours) in refrigerator.
(4) Cut the syrup, place it on a dryer net, and dry it at 40 ° C. for a few days.

Note 1) “SE 600”: manufactured by Nikken Kasei Co., Ltd. A highly saccharified and reduced starch syrup (70% liquid product) whose main component is a sugar alcohol of monosaccharides and disaccharides was used.

  Compared to the dry apple prepared in Comparative Example 1, the dry apple containing sucralose (Example 1) was a dry apple that significantly extracted the flavor unique to dry apple. On the other hand, the dry apple (Comparative Example 1) prepared without containing sucralose lost the good flavor peculiar to dry apple by heating, and became a dry apple with a sweet sugar. Furthermore, the dry apple prepared in Comparative Example 1 was sticky when eating and had a heavy texture.

Example 2 Preparation of dried fruit: Sweet summer citrus peel A sweet summer citrus peel was prepared according to the formulation in Table 2. In detail, cut into 6-8 parts of radiant cuts in Akanatsukan, peel it, expose it to water, then boil the skin (the amount of water is not in this case) and change the water 3 times. After removing the acupuncture, the sweet summer citrus peel was prepared by discarding the hot water and boiled. Next, add the water shown in Table 2 to the boiled sweet summer peel and boil it on low heat until the skin becomes soft, then add granulated sugar, polydextrose, and sucralose in two or three portions to eliminate moisture. The mixture was boiled on low heat until the water was evaporated to prepare a sweet summer citrus peel (Example 2).

  The sweet summer citrus peel (Example 2) containing sucralose became a sweet summer citrus peel from which the flavor peculiar to the sweet summer citrus peel was significantly extracted.

Example 3 Preparation of dried fruit: Toasted banana chips 40 parts by weight of banana sliced and fried in coconut oil at 180 ° C, then 30 parts by weight of water, 0.03 parts by weight of sucralose, 10 parts by weight of sugar, 20 parts by weight of polydextrose The part was immersed in a sucralose-containing solution prepared by heating and stirring. After soaking, the banana slices were fried again with coconut oil to prepare toast banana chips, but even after a heat treatment such as frying, it became a toast banana chips with a distinctive banana flavor. Furthermore, the banana chip prepared in Example 3 was a long-lasting banana chip with good banana flavor.

  According to the present invention, even when various drying processes such as frying in oil or using hot air are taken, a dried fruit having an improved flavor of the fruit itself can be provided without causing a heavy texture. Furthermore, it is possible to provide a dried fruit in which the texture is hardened over time and the taste is prevented from being lowered.

Claims (1)

A dried fruit using apples, sweet summer citrus or banana, characterized by containing 0.0015 to 0.15% by weight of sucralose with respect to the dried fruit.